Preparation / Directions:
In a small bowl stir together the tomato, the onion, the jalapeno, the
coriander, the lime juice, and salt and pepper to taste until the salsa is
combined well. In a bowl whisk together the eggs, the water, and salt and
pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter
over moderately high heat until the foam subsides, pour in half the egg
mixture, tilting the skillet to spread the egg mixture evenly over the
bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half
the omelet with half the bacon, half the avocado, peeled and cut into 1/2
inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute,
or
until it is set. Fold the omelet over the filling, transfer it to a plate,
and keep it warm. Make another omelet in the same manner with the
remaining
butter, egg mixture, bacon, avocado, and Monterey Jack and serve the
omelets
with the salsa over.
|
